Jeweled Couscous Salad

• 10.5 oz couscous
• 6 oz Persian feta in oil, drained, 1/4 cup oil reserved
• 2/3 cup pistachios, toasted, chopped coarsely
• 1/4 cup fresh cilantro leaves, loosely packed, chopped coarsely
• 3 tbsp fresh flat-leaf parsley leaves, loosely packed, chopped coarsely
• 3 None spring onions, sliced thinly
• 1/3 cup raisins
• 1/4 cup lemon juice
• 1 tsp sumac, plus extra to sprinkle
• 2.5 oz fresh pomegranate seeds

1. Combine couscous with 1 2/3 cup boiling water and 1 tbsp feta oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing occasionally with a fork.
2. Stir pistachios, herbs, onions and raisins into couscous and season to taste.
3. Whisk remaining feta oil with lemon juice and sumac. Season to taste. Add to salad along with pomegranate seeds and toss gently to combine.
4. Transfer salad to a serving platter. Top with crumbled feta and sprinkle with a little extra sumac.

couscous, oil reserved, pistachios, fresh cilantro, parsley, spring onions, raisins, lemon juice, pomegranate seeds

Taken from recipes-plus.com/api/v2.0/recipes/37204 (may not work)